Zucchini Refrigerator Pickles
These easy zucchini refrigerator pickles are bread and butter and delicious! Takes nothing to throw this recipe together and a great way to use up that garden zucchini.
Servings: 8 servings
Ingredients
- 3 to 4 medium sized zucchini unpeeled
- 1 medium onion peeled and sliced (can cut in pieces)
- 4 cups white vinegar could use apple cider vinegar
- 2 cups white granulated sugar
- 4 teaspoons sea salt or kosher salt
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
- 1 teaspoons dried dill weed
- 3 teaspoons turmeric
Instructions
- Rinse whole zucchini and dry on paper towels. Peel and slice onions. Slice zucchini into round pieces.
- Fill clean quart jars to within one inch of rims with zucchini and onion slices. In a pan on top of the stove combine vinegar, sugar and spices. Bring to a boil, reduce heat and simmer five minutes.
- Remove from stove and let cool to warm.
- Pour over slices in jars leaving at least an inch at the top.
- Refrigerate for at least 24 hours before eating. Makes 2 quarts. Keeps approximately 4 weeks in the fridge.
Notes
Could use yellow squash or a combination of both. Can add a garlic clove to each jar.
Turmeric will stain your clothes, hands and anything white if you get it on you. Once it is used in the recipe, it will no longer stain.
Turmeric will stain your clothes, hands and anything white if you get it on you. Once it is used in the recipe, it will no longer stain.